Slow Cooked Beef Tacos with Fresh Guacamole

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Tender, juicy shredded beef tucked into warm homemade tortillas and topped with creamy homemade guacamole – the ultimate comfort taco night recipe!

If I could eat tacos everyday for the rest of my life I would, I love these slow cooked beef tacos that slowly simmers until melt-in-your-mouth tender, soaking up rich spices, and smoky flavors. Paired with fresh zesty guacamole, every bite is hearty, creamy and incredibly satisfying.

This recipe is very simple to make and perfect for casual weekend dinners because the slow cooker does most of the work for you. I love to make my own tortillas and guacamole in my Thermomix as it tastes way better than store bought. It’s so quick and easy and doesn’t have the processed ingredients in it. You can also make it by hand if you don’t owe a Thermomix. I love to cook my dinners from scratch not only is it healthier for you but also more affordable. I used some inspiration from different recipes and combined it into one delicious recipe.

Ingredients You will Need:

• 2-2.5 lb beef chuck roast
• 1/4 cup extra virgin olive oil
• 1/4 cup tomato paste
• 1/4 cup soy sauce
• 1 Tbsp honey
• 1 Tbsp apple cider vinegar
• 1 Tbsp chopped pickled jalapenos
• 4-5 chipotle chiles in adobo sauce
• 1 Tbsp fresh thyme
• 1 Tbsp oregano
• 1 Tbsp smoked paprika
• Salt & pepper to taste

For the Tortillas:

• 500g All-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 80g Olive oil
• 250g warm water

For the Guacamole:

• 100g onion
• 30g lemon juice or lime juice
• 1/2 tsp salt
• 200g tomatoes
• 400g avocados

For the Toppings:

• lettuce
• tomatoes
• green onions
• pickled red onions (see my Doener Kebab with Pita bread recipe)

How to Make Slow Cooked Beef:

1. In a small bowl combine the olive oil, tomato paste, soy sauce, apple cider vinegar, honey, smoked paprika, thyme, oregano, salt and pepper. Chop the chipotle chillies into small pieces and add to the sauce mixture.

1. Wash and pad dry the beef chuck roast and place it into the slow cooker. Pour the sauce over the roast, tossing to coat. Add 1 cup of water, cover and slow cook for 2 1/2 – 3 hours or until very tender. You will know when the beef is ready when it pulls apart very easily with a fork.

Meanwhile Make the Tortillas:

1. Place flour, salt and baking powder into mixing bowl and mix 10sec/speed 3.
2. Add oil and water knead Dough/2min.
3. Transfer dough onto a floured work surface and shape into a ball, cover with kitchen towel and leave to rest at room temperature for 15 minutes.

1. Divide dough into 5 portions and roll out into circles. Dusting with flour as needed if dough is sticky.

1. Place a large, heavy-based frypan over medium-high heat. Place 1 tortilla into pan and fry for approx. 1 minute, or until tortilla bubbles and starts to brown. Turn tortilla over and fry for 30 seconds- 1 minute. Transfer onto a large plate and cover to keep warm. Repeat frying with remaining tortillas. Serve warm.

Make the Guacamole:

1. Place onions, lemon juice, and salt into mixing bowl and chop 5sec/speed 5. (you can add cilantro if you want)
2. Add tomatoes and chop 3 sec/speed 5.
3. Add avocado and mix 5-10sec/speed 5 without the blade. Adjust seasoning to taste. Serve immediately or refrigerate until ready to serve. Tip place the avocado pit into the guacamole if will prevent it from browning.

Assemble the Taco:

Fill the tortilla with shredded beef, add a generous spoonful of guacamole, and top with your favorite garnishes, such as diced tomatoes, green leafy lettuce, chopped green onions and red pickled onions is a nice combination. Enjoy!

Storage & Meal Prep

• Refrigerate leftovers up to 4 days
• Freeze shredded beef for up to 3 months
• Reheat with a splash of broth to keep it juicy

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